Date: Sat, 29 Mar 2003 01:22:32 -0700 (MST)
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001 - Reggie Dwork - Percentage system, working fine.
004 - "Elizabeth" - Glass vs Plastic
013 - lfc@juno.com - A BIG THANK YOU and comment on tiles.
014 - David C Markham
Subject: Diabetic Recipe - Norwegian Nut Bread
Date: 24 Mar 2003 17:35:09 -0800
This is from The Diabetic Gourmet Magazine
http://DiabeticGourmet.com
Reggie
NORWEGIAN NUT BREAD
Yield: 12 Servings; Makes 2 small loaves, about 6 slices each.
Source: "Light and Easy Diabetes Cuisine" by Betty Marks
Book Info: http://tgcmagazine.com/bin/track/click.cgi?id=26
INGREDIENTS
1 cup sifted unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup chopped almonds, filberts and sunflower seeds
1/4 cup non-fat dry milk powder
1 cup unsifted whole-wheat flour
1/2 cup raisins
1 tablespoon grated orange zest
1 egg, beaten
1 cup buttermilk
2 tablespoons walnut oil
DIRECTIONS
Preheat oven to 375 F. Coat 2 empty 16-ounce cans with non-stick cooking spray.
In a medium-size bowl, combine flour, baking soda, salt, nuts, dry milk,
whole-wheat flour, raisins and orange zest.
In a small bowl, combine egg, buttermilk and walnut oil; add to flour
mixture and blend well. Spoon batter into cans and bake 50 minutes or until
golden. Loosen bread from cans with a small spatula and cool on rack.
Nutritional Information Per Serving (1 Slice):
Calories: 151, Cholesterol: 24 mg, Carbohydrate: 23 g,
Protein: 5 g, Sodium: 254 mg, Fat: 5 g
Diabetic Exchanges: 1-1/2 Starch/Bread, 1/2 Fat
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From: Jeff Dwork
Subject: Bread Fest - Binghamton, NY
Date: Thu, 27 Mar 2003 12:27:22 -0800 (PST)
My name is Sue Moranda. I'm the director of the PRIDE Program at the
Broome County Council of Churches. PRIDE is an educational program that
provides nutrition and life skills workshops to help people survive better.
Currently our participants are using soup kitchens and food pantries in
order to survive.
I work at the Broome County Council of Churches in Binghamton, NY. We also
have other ministries that help people. Collectively we are holding a
"Bread Fest" Event in April of 2004 to raise money for our non-profit
organization so that we can continue to serve our participants. We're
looking to contact bread makers to see if they might be interested in
participating at the event.
God Bless,
Sue Moranda
smoranda@broomecouncil.org
3 Otseningo St.
Binghamton, NY 13903
(607) 724-9130 X318
Thanks for any help you can provide!
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From: David
Subject: Percentage system, working fine.
Date: Mon, 24 Mar 2003 03:25:19 -0600
As to the percentage system, for me at least I am sure any inability to
make part of it work was mine. In any case the fractional spoon equivalents
given work great, right along side the ounces I use for the water and
flour, and I haven't had a bad batch since, (which is saying allot with my
track record). I do plan to get a different scale still, but have had
little luck purchasing a better brain.
Love the books.
David
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From: "Elizabeth"
Subject: Re: ww vs. white flour
Date: Mon, 24 Mar 2003 08:08:45 -0500
I've been experimenting with ratios of ww to white in bread, and as I also
like to add a lot of seeds and bran and whatnot, and I have found I have to
do things to "lighten" the bread or it turns out like a doorstop. I add
these in addition to the yeast and all the other stuff: 1) vital wheat
gluten; 2) malt; 3) 2 eggs (to a four-loaf recipe, 1 egg for a two-loaf
recipe). I don't use a breadmaker anymore, as I have a large meaty husband
to slam the dough around, and he does a superb job. Our loaves are about
3/4 ww now but are still fluffy/elastic enough to please the average person
(i.e., don't have that crumbly texture that is so problematic with denser
breads when you are trying to cut them and make sandwiches out of them and
stuff).
eliz
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From: "Margaret G. Cope"
Subject: Cleaning oven
Date: Mon, 24 Mar 2003 09:05:50 -0500
I have been spoiled with self cleaning ovens for the last 10 years...but my
main oven's mechanism just broke. I guesstimate is that it would require
at least $150 dollars in Sears Service to repair so...( and is that worth
it in 10 year old ovens) any advice on the best and safest way to clean
ovens in today's world. Easy Off was the cleanser used in my previous
life. In advance...thanks.
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From: "Mike Avery"
Subject: Re: Flour Question
Date: Mon, 24 Mar 2003 08:18:43 -0700
Jhawkblu@aol.com asked:
> Being diabetic, I have read that white flour is a no-no due to high
> carb count. Where does bread flour stack up against white flour?
> Whole wheat is considered to be ok.
Please understand that the following words are intended with the greatest
of concern and kindness....
It's your body and your health, and barring reincarnation you don't get
another body. So, why would you trust your well being to people you don't
know and who have no stake in your health? If you become ill or die
because we give you bad advice, it won't change our lives. We'll be
saddened, but it won't change our lives.
Few, if any, of us are health care providers. We're bakers. And most of
us aren't professional bakers. I doubt that many of us are expert in human
digestion, nutrition, diabetes, celiac, sprue, hypoglycemia, or any of the
other myriad ways the human body can go astray.
I strongly suggest you ask your health care provider or a diabetic support
group your question, not a group of strangers.
All this said, my understanding, which is without warranty, and which you
should verify with your health care professional is that the key issue is
how quickly sugars are metabolized. An apple has the same amount of sugar
as a glass of apple juice, but the fiber in the apple makes it less quickly
available. Similarly, the fiber in whole wheat flour slows the digestion
of the flour compared to the low fiber of all-purpose flour. While bread
flour has more protein than all-purpose flour, it is also very low in
fiber, so I suspect it is no better for a diabetic or hypoglycemic than
all-purpose flour.
Now - go call your doctor's office and get the correct answer!
Mike
--
Mike Avery
MAvery@mail.otherwhen.com
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From: "Mike Avery"
Subject: Re: active dry yeast
Date: Mon, 24 Mar 2003 08:41:20 -0700
FREDERICKA COHEN asked:
> I have been baking challah with either instant dry yeast or fresh
> yeast which I buy from the baker. The fresh yeast has been giving me a
> great product.
> I had the chance to buy a food service pack of Red Star active dry. I
> used it as specified in a recipe and result looked like an I Love Lucy
> episode.
> I use a 5 quart bucket for rising. Seven cups of flour and two
> tablespoons of Red Star went from the two quart line to OVER THE TOP
> in 15-20 minutes!
> Cutting back to one tbs. slowed it so that it doubled in 25 minutes!
> Is any one else having this problem with this or any other yeast?
WOW!!!! I guess you need to get a baseball bat and beat it down!
More seriously, one of the mantra's I repeat a lot is that "haste is the
enemy of good bread". I'd cut back the yeast to a teaspoon or so and see
what happens. I'd be happy that I could use less of the yeast and get a
good rise.
Personally, I switched to sourdough about three years back, and really like
my sourdough Challah. My theory is that almost any bread that dates back
farther than the 1880's started as a sourdough bread. So, I return the
recipes to sourdough. My recipe is is at
http://www.sourdoughhome.com/challah.html
Mike
--
Mike Avery
MAvery@mail.otherwhen.com
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From: "JJ"
Subject: Sourdough Mix
Date: Mon, 24 Mar 2003 13:27:05 -0500
Ok, now I personally do the real sourdough, but I can't get my sister
to....she loves those Krustez sourdough mixes and I was wondering if anyone
has a recipe to make a sourdough mix so I could give some to her as a
gift. (She was originally getting it at Costco, but they've stopped
selling it). Can anyone help me?
JJ
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From: The Lawrences
Subject: Masonry bake oven use
Date: Mon, 24 Mar 2003 14:09:22 -0500
Have been selected to run the bakery at our local pioneer village for the
upcoming season and was hoping to find someone with some experience using
an old brick bake oven. I have years of bread baking experience, but all
with modern ovens. No one at the village has ever used the oven so I'm on
my own. Need info on how much wood to burn, how long, what temps I might
expect, how long the heat stays, those kind of things. I appreciate that
all ovens are unique, but some general guidelines would help as I start the
experiments. Any web sites concerning this subject would also be great to
have. Thanks in advance for any help offered.
Doug Lawrence
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From: "becfrey"
Subject: 40% off: "The Bread Baker's Apprentice : Mastering the Art of
Date: Mon, 24 Mar 2003 12:38:22 -0800
Bread"
Hi all! I just wanted to let you all know that you can get Peter
Reinhart's book "The Bread Baker's Apprentice : Mastering the Art of
Extraordinary Bread" at a discount at this web site:
http://www.ecookbooks.com/products.html?affiliateID=16283&item=02548
The book was $21, shipping was $4, and there was no tax for me, which means
I saved over $10.
Happy bread baking!!
-becfrey
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From: Judi9826@aol.com
Subject: Re: Kitchen Aid mixer
Date: Mon, 24 Mar 2003 17:01:22 EST
I would like to know if you have to buy the most espensive Kitchen Aid in
order to make bread and not burn it out?
Judi
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From: "Bob"
Subject: Glass vs Plastic
Date: Mon, 24 Mar 2003 15:15:31 -0800
In making my sourdough starter, all the recipes I've looked at tell me to
store it in a glass jar with the lid down tight. I have a "ton" of plastic
jars in the 1/2 gal range that would be great for the amount I make. Any
reason why I cannot use them?
Thank you.
Bob
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From: lfc@juno.com
Subject: A BIG THANK YOU and comment on tiles.
Date: Mon, 24 Mar 2003 22:33:06 -0600
***** "let's get back to baking bread. In peace." *****
I love that line!
Thank you all so much for the replies to my questions. I am learning so
much from ya'll.
I appreciated the bread recipe and info from Bev C...
and ...
... the bread machine and yeast info from Mike.
About the tiles...
My mother in law gave me some tiles "From the Hearth" quite a few years
ago when I was making lots of homemade pizza. They work great, but when I
would put cornmeal down on them it would sift down into the aluminum tray
and I got tired of washing them up to put them away. But since using the
solid baking stones I've found at dept. stores and Pampered Chef I have
again learned to love baking on stones. It makes everything from pizza to
bread to biscuits and cookies better.
Another thing for someone who might get stones and think they are supposed
to stay clean and unstained....
forget it... learn to love the 'seasoned' look as areas darken and they
will become 'nonstick'. I say this because I'm a little obsessive and
would scub and scrub to get them clean and 'pretty' again. So silly of me!
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From: David C Markham
Subject: durum flour vs. semolina flour
Date: Tue, 25 Mar 2003 21:42:24 -0600
Could someone explain the difference between semolina flour and durum
flour? I wanted to make the pugliese bread from The Bread Baker's
Apprentice. In my small, small town no one sells durum flour. The King
Arthur Flour website sells both types of flour and it got me curious as to
what the difference was, I thought they were the same. Thanks for the help
and expertise. Kudos to Jerry for the detailed information on the unglazed
tiles. No wonder we love this list!
Carolyn
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From: Chuck Rossi
Subject: Italian Filone
Date: Fri, 28 Mar 2003 21:17:46 -0800
Hello...
Does anyone know if Peter Reinhart has ever published a recipe and
technique for Italian Filone bread? It's missing from Carol Field's
excellent Italian bread book (probably the only one she missed). It's
mentioned in the Il Fornaio bread book, but I find the technique lacking
and the results aren't right.
As I understand Filone, it's a Pugliese style bread, but with a much more
delicate thin crust and a moister, chewy crumb.
The best example of Filone I've been able to find locally is the Il Fornaio
Filone. It's very good and has a satisfying 'pull' on the crust without
having the flaccid feel of store bought soft "Italian" loafs.
Thanks...
Chuck R.
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From: Reggie Dwork
Subject: recipe request
Date: Fri, 28 Mar 2003 17:49:55 -0800
Do any of you have a recipe for Il Gianfornaio Bread?? If you do please
send it here to the list or I might not see it because I don't take time to
read personal mail 8-)
Thanks,
Reggie
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All Rights Reserved